now that summer is officially here + it’s hot hot hot, it’s hard to get motivated to cook. i mean, i love cooking + baking, but when it’s a zillion degrees out, turning on the oven is not the first thing that i want to do. what i do love when it’s toasty out? easy fresh, crisp summer salads, loaded with lots of flavor. so when we went to a family cookout last week + were asked to bring a side that pairs well with grilled burgers + bratwursts, i knew i wanted to make this salad that i’ve had bookmarked.
so, how was it? delicious! the crisp cucumber pairs wonderfully with the sweet tomatoes, the salty feta, the bright mint + the flavorful kalamata olives. for me, it’s the perfect combination of everything – flavors, textures, + even colors. this is the type of salad that i can eat an insane amount of, at any time of day. what can i say? i’m a sucker for fresh veggies + cheese!
cucumber, tomato + feta salad
makes 8 servings, adapted from bon appetit
6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
kosher salt + freshly ground black pepper
combine cucumbers, tomatoes, scallions, olives, half of feta, + mint in a large bowl. whisk oil + lemon juice in a small bowl – pour over salad + toss to coat. season to taste with salt + pepper. sprinkle remaining half of feta over salad + serve.print this recipe